Sous Chef

GGIT Group
From £21,000 to £24,000 per annum plus bonus
13 Oct 2018
Contract Type
Full Time

Brel Bar, Ashton Lane is looking for a Sous Chef to join the kitchen team.

From £21,000 to £24,000 + bonus

Brel, Ashton lane’s most magical venue, has a menu to match full of fantastic freshly cooked food, cheesy fondues and a frites section to shout about. With a large conservatory for food service all year round and a huge garden for the sunny Glasgow days with the BrelBQ it’s a busy and energetic unit. Refined over the past few years Brel is one of Glasgow’s favourite restaurants and the menu says everything there is to know. We are looking forward to a very busy Christmas season following on from what has been the most successful summer Brel has ever seen.

To help us build on this incredible journey we’re looking for a Sous Chef with a passion and love of food to join our kitchen team.

As Sous Chef you will have experience in a high-quality kitchen delivering great food in a fun, inviting environment. We’re looking for a Sous Chef with a real drive and ambition. We’re looking for someone who can support the Head Chef to take this restaurant to the next level and be an active member of the senior management team, reporting directly to the Head Chef and assisting in leading and training the kitchen team. 

Working alongside the Head Chef, the Sous Chef will be expected to assist in the smooth running of the kitchen; food preparation, food service, and profitability. With a team of around 8 members of staff, you’ll be expected to assist in their training and will manage the kitchen in the Head Chef’s absence. This is a full-time role where you will be expected to work flexible hours including evenings and weekends. 

Our Sous Chef must:

·Have a proven track record in delivering exceptional dishes in a time-pressured environment, taking responsibility for the quality of each and every dish served

·Be diligent with ordering and controlling stock whiling achieving and reporting profit margins

·Experience working in a high-volume kitchen

·Assist the Head Chef in managing the kitchen team

·Maintain Food Hygiene standards

·Maintain Health & Safety standards in the kitchen

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